vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Pudding
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories85 kcal
Protein1.6 g
Carbohydrates21 g
Fiber3.6 g
Sugars15 g
Total Fat0.3 g
Sodium16 mg
Potassium299 mg
Calcium77 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 649. The excerpt below is the record exactly as published.
Orange Pudding Make in the same way as Lemon Pudding (see above), using the grated rind of two and the juice of one orange
Cook this with the app: pantry check, scaling, and the assistant.